Tuesday, 15 January 2013

Kofta Chilly Fry...AW style

Kofta Chilly Fry...There were some leftover koftas in the freezer – half were
eaten up in a curry and I didn't want to do a curry again for the balance...asked around and AW
suggested Kofta Chilly Fry "make the koftas,
then in a pan, add rai, when it pops, lots of chopped garlic, lots of chopped
green chilies and kadhi patta. Add some fried coconut bits if you like them.
Then add the koftas back, toss and serve immediately. Oh yes, add lots of
chopped dhania patta in the end". I skipped the coconut bits (not too fond of it)...OMG…they were awesome…he would
probably not approve of my baking the koftas instead of deep frying , so
shhhhh!!

Kofta Chilly Fry (Meatballs Chilly Fry)

Ingredients:

For the
Koftas/Meatballs:

Minced Meat (of your choice), 250 gm

Onions, Grated, 1 medium

Egg,1

Salt, to taste

Coriander powder, 1 tsp

Red Chili powder, 1 tsp

Ginger Paste, 1 tsp

Garlic paste, 1 tsp

Bread Crumbs, 2 heaped tbsp

Oil

For the Masala Fry:

Mustard seeds, ½ tsp

Curry leaves, 7-8

Garlic, diagonally chopped, 8-10 cloves

Fresh chilies, diagonally cut, 5-6

Fresh Coriander, chopped, a handful

Oil, 2 tbsp

Instructions:

For the koftas:

Mix all the ingredients
listed under the koftas except the oil. Oil your hands lightly and form the meatballs. Place
the meatballs on baking tray lined with foil. Bake in a preheated oven for
30-40 minutes at 180 °C or until
browned. (makes about 8-10 koftas)

For the Masala Fry:

Heat oil in a pan, add in the mustard seeds. Once they pop, add in the garlic and fry it till it turns light golden brown. Now add in the curry leaves and fresh chilies. Fry for a bit – If you think, this amount of
green chilies will be too hot for you, remove the seeds from them but try not to reduce the amount of the chilies. Add the meatballs to the pan and toss around for 5-6 minutes. Add in the fresh
coriander, mix and Done!